Pressure- and heat-induced gelation of mixed β-lactoglobulin/xanthan solutions

Food Hydrocolloids

Volumn 10, Issue 2, 1996, Pages 203-211

  Zasypkin, D V ^a   Dumay, E ^a   Cheftel, J C ^a  

^a UNIV MONTPELLIER   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000355713     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(96)80036-1     Document Type: Article

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